To the pan add remaining 2 tablespoons of butter, paprika and flour. Reduce heat
to medium. Stir constantly for 2 minutes, then pour in cream very slowly while
continuing to stir and making sure that sauce stays below a simmer. (If you add
the cream too quickly or the sauce is allowed to boil, the sauce may break.)

When ready to serve, add the reserved seafood plus the crabmeat to the pan.
Lightly beat the yolks and add, and stir in along with sherry and good pinch of
cayenne. Over low heat, cook until heated through, about 2 minutes. If sauce
seems too thick, thin with a little cream. Adjust seasonings to taste with salt
and black pepper.

Makes 8 servings.

Note: You can mix and match the seafood in this recipe to your favorites.